Japanese
Oyakodon
Japanese rice bowl with chicken and egg simmered in a sweet-savory sauce.
Time25 min
Servings2
Calories881 kcal
LevelEasy
Ingredients
- boiled rice400 g
- boneless chicken thigh250 g
- egg3 pcs
- onion1 pcs
- soy sauce3 tbsp
- mirin2 tbsp
- sugar1 tsp
- dashi or water150 ml
- green onion15 g
Instructions
1
Cut the chicken into small pieces and slice the onion thinly.
2
In a skillet, combine dashi, soy sauce, mirin, and sugar and bring to a simmer.
3
Add the onion and chicken and cook for 6–8 minutes until done.
4
Lightly beat the eggs without making them completely uniform.
5
Pour the eggs over the chicken, cover, and cook for 1–2 minutes so they remain soft.
6
Slide the mixture over hot rice, sprinkle with spring onion, and serve.